Drain and grind the moong dal to a very fine paste in a food processor using 1 tablespoon of water.

Combine th moong dal paste, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and mix very well in a glass bowl. Microwave on high for 7 minutes, stirring in between after every 2 minutes.

Spread the mixture thinly on the back of three 200 mm. (8") diameter thalis. Allow to cool for five minutes.